California eFoodHandlers Practice Exam

Using a chemical sanitizer mixed to the manufacturer’s specifications is effective for sanitizing kitchen surfaces because it kills or inactivates harmful pathogens that can cause foodborne illnesses. Sanitizers are formulated specifically to reduce the number of germs on surfaces after they have been cleaned. Following the manufacturer's instructions ensures that the concentration and application method are safe and effective.

Chemical sanitizers, such as chlorine bleach, quaternary ammonium compounds, or iodine, are commonly used in food service establishments. They are tested and verified for their efficacy in killing bacteria, viruses, and other pathogens when used as directed. For optimal results, surfaces should be cleaned first to remove dirt and food debris and then sanitized to ensure any remaining microorganisms are effectively eliminated.

Other methods, such as using soap and water or a vinegar and water solution, may clean surfaces but are not designed to effectively eliminate pathogens to the same extent as proper sanitizing agents. Heat alone can also reduce the number of microorganisms but may not be practical or effective for all surfaces or situations, especially for cold surfaces or certain materials. This emphasizes the importance of using chemical sanitizers appropriately as the best practice for maintaining hygiene in the kitchen.